Chicken Hong Kong

Ingredients:

Boneless chicken 250gms, cubed into 1 inch pieces
Oil for deep frying

For marinade:
Soya sauce 1 tbsp
Egg ½
Corn flour 2 ½ tbsp
White pepper powder ½ tsp
Vinegar 1 tbsp
Salt to taste

For the Hong Kong Sauce:
Sliced ginger 2 inch pice
Garlic 1 tbsp (chopped)
Spring onions ½ cup
Green chillies 4 (chopped)
Red chillies 4 (broken)

Mix in a Bowl:
Soya sauce 1 tbsp
Ajinomoto ½ tsp
White pepper ½ tsp
Sugar 1 tsp
Vinegar 1 ½ tbsp
Chicken stock 1 cup
Corn flour 1 tbsp (dissolved in ½ cup water)
Sesame oil ½ tsp
Oil 5 tbsp
Salt to taste

Method:

Mix ingredients of the marinade with the chicken and keep aside in the refrigerator for one hour. Deep-fry the chicken till done. Remove and keep warm. Heat 2 tbsp of oil in a wok and sauté spring onions, ginger, garlic, green chillies and red chillies on high heat for 30 seconds. Add the stock and when it simmers, add the ingredients mixed in a bowl. Sauté for 30 seconds. Now add the fried chicken. After 30 seconds, add the corn flour solution a little at a time to reach the desired sauce consistency.